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Buckwheat Seafood Bowl

This buckwheat seafood bowl is a quick, balanced meal that’s both light and satisfying. Nutty, naturally gluten-free and filling buckwheat makes a great base, while the vegetables, lemon and herbs keep everything fresh. It’s a flexible dish too: you can use ready-cooked seafood for speed, or raw mixed seafood if you prefer. Serve it on its own or with a simple green salad on the side.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup buckwheat
  • 1 vegetable stock cube
  • 1 onion chopped
  • 1 tsp capers
  • 1 small red pepper chopped
  • 1 lemon zest and juice
  • ½ tsp chilli flakes
  • 1 tsp mixed Italian herbs
  • 1 cup chopped kale or cavolo nero
  • 250 g mixed seafood ready cooked
  • Olive oil for cooking

Method
 

  1. Rinse the buckwheat, then place it in a saucepan with 2 cups of water and the stock cube.
  2. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, until the liquid is absorbed. Cover and let it rest.
  3. Meanwhile, chop the onion and red pepper.
  4. Heat a little oil in a pan and gently cook the onion, capers, chilli flakes, red pepper, and herbs for about 8 minutes, until softened.
  5. Add a splash of water and the lemon juice, then stir in the chopped greens. Cover and let them steam for about 5 minutes.
  6. Add the seafood and warm through gently. (If using raw seafood, cook for 3–5 minutes until just done.)
  7. In a large bowl, combine the buckwheat with the seafood mixture and lemon zest.
  8. Taste and adjust seasoning if needed.
  9. Serve warm with an extra squeeze of lemon and a sprinkle of fresh parsley.